Mediterranean Chickpea Salad

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All aboard the fresh express! It’s time for Mediterranean Chickpea Salad. This is simple chickpea salad is uplifting, filling, and one of my absolute favorite meals to have waiting in my refrigerator for healthy lunches. It tastes fab at room temperature, making it an MVP recipe for potlucks and dinner parties. No matter what the weather is doing outside, it puts me in a summer state of mind.

Mediterranean Chickpea Salad

yield: 12 CUPS, APPROX. (8 SMALL OR 6 LARGE SIDES)

prep time:

25 MINS

total time:

25 MINS

Recipe for healthy Mediterranean Chickpea Salad with feta, cucumber, and bell peppers. Quick, easy, and delicious! Serve for a simple side or light main.

Ingredients

FOR THE SALAD:

•  1/2 cup finely diced red onion — about 1/2 small
•  2 cans reduced-sodium chickpeas — (15-ounce cans), rinsed and drained
•  1 1/2 cups chopped fresh flat-leaf parsley — about 1 bunch
•  1 red bell pepper — chopped
•  1 orange bell pepper — or yellow bell pepper, chopped
•  1 green bell pepper — chopped
•  1/2 large seedless cucumber — chopped (about 2 cups)
•  1/2 cup crumbled feta — about 4 ounces

FOR THE DRESSING:

•  3 tablespoons extra-virgin olive oil
•  3 tablespoons red wine vinegar
•  2 cloves garlic — minced
•  1 1/2 teaspoons dried oregano
•  1 teaspoon kosher salt
•  1/2 teaspoon black pepper

Instructions

1. Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
2. Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
3. In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

Recipe Notes

• Store leftovers in the refrigerator for up to 3 days.
• Serving ideas: This salad is lovely as is, but to transform it into a main dish, try it stuffed inside pita pockets with hummus and mashed avocado or add grilled chicken and serve it over salad greens with an extra squire of lemon juice and drizzle of olive oil. Inspiration and my introduction to recipes comes from www.wellplated.com

course: SALAD, SIDE DISH 

cuisine: MEDITERRANEAN

keyword: CHICKPEA SALAD RECIPE, MEDITERRANEAN CHICKPEA SALAD

All text and images © ERIN / WELL PLATED.

NUTRITION INFORMATION

Amount per serving (1 (of 8), about 1 1/2 cups) — Calories: 169, Fat: 7g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 466mg, Carbohydrates: 21g, Fiber: 6g, Sugar: 2g, Protein: 9g

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